Description

Pumpkin Crisp is a warmly spiced, cozy fall dessert with a creamy pumpkin custard base and a buttery streusel topping. Easier than pie, it’s perfect for gatherings or weeknight treats.

Ingredients

1 can (15 oz / ~425 g) pure pumpkin puree (not pumpkin pie filling)

1 cup granulated sugar

3 large eggs

2 teaspoons pumpkin pie spice

½ teaspoon salt

2 teaspoons vanilla extract

⅔ cup heavy cream

2 cups all-purpose flour

1½ cups granulated sugar

2 teaspoons ground cinnamon

½ teaspoon salt

12 tablespoons (1½ sticks / ~170 g) unsalted butter, melted

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Instructions

Preheat oven to 375°F (190°C). Grease a 12-inch cast-iron skillet or a 9×13-inch baking dish.
In a large bowl, whisk together pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla until smooth.
Add heavy cream and whisk until fully combined.
Pour the pumpkin mixture into the prepared baking dish.
In a separate bowl, mix flour, sugar, cinnamon, and salt for the streusel.
Add melted butter and stir with a fork until crumbly and clump forms.
Sprinkle streusel evenly over the pumpkin mixture.
Bake uncovered for 40 to 45 minutes, until filling is set and top is golden brown. Tent with foil if top browns too quickly.
Let cool for 10 minutes before serving.

Notes

Serve warm with vanilla ice cream or whipped cream.

Can be made ahead and refrigerated for up to 5 days.

Try adding chopped pecans or walnuts to the topping for extra crunch.

Substitute half the sugar in the topping with brown sugar for a caramel flavor.

Use gluten-free flour blend for a gluten-free version.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 325
Sugar: 30g
Sodium: 220mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 4g
Cholesterol: 85mg